MUST SEE | How Polynesians made poi (pa'i'ai), travelled and sustained themselves on long voyages.

Published September 4, 2021
Pa'i'ai is steamed taro root, peeled and scraped of all black spots and impurities. This prevents souring and spoilage. A stone (pohaku) is used to pound it into a thick, smooth mass that has a long shelf life. Ancient Hawaiians were able to use this staple food when travelling on long trips in their canoes. Very little water is used to prevent fermentation. Commercial poi is thinner and has more water.
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